Smoked Boneless Leg of Lamb Recipe
An herbal and fragrant lamb seasoning slowly smoke roasted in a grill and cooked to medium rare.
Servings 6 people
- 1 5 pound boneless leg of lamb, netting removed and trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons poultry rub
- 1 tablespoon crushed, dried rosemary
- ½ tablespoon dried thyme
- ½ tablespoon dried sage
Smoked Boneless Leg of Lamb
Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
Coat lamb in olive oil and liberally apply dry rub. Roll lamb back into the leg shape and tightly wrap in kitchen string.
Place the seasoned and tied lamb on the smoker. Insert temperature probe to read the thickest part of the lamb roast and smoke lamb until the internal temperature of the lamb reads 140 degrees Fahrenheit (this should take about 2 hours). It's important to cook to temperature not time. Smaller lamb roasts may cook faster.
Remove the lamb roast from smoker when it hits 140 degrees F, and then let rest for 15 minutes to allow carry over cooking to occur and to let the juices settle. Remove the kitchen string and then slice the lamb.
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg